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Recipe created by JOANNA BURRIS LACKEY BBQ Sauce recipe by Mairead and shared on Nutmeg Notebook

Pressure Cooker BBQ Lentils

A great recipe for buffets, potlucks and picnics. Served over a baked potato or your favorite bun. Yum!
Print Recipe
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 pounds dry brown lentils sorted & rinsed
  • 2 large onions diced
  • 3-15 oz. cans no salt added diced tomatoes drained
  • fresh spinach leaves torn into small pieces, as desired
  • Mairead’s BBQ Sauce
  • 12 oz. can tomato paste
  • 2 tsp. onion powder
  • 1/2 tsp. allspice optional if desired
  • 2 tsp. liquid smoke
  • 6 oz. Napa Valley Grand Reserve Vinegar – the thick one
  • 2 oz. lemon juice

Equipment

  • Pressure Cooker

Method
 

  1. Place lentils in pressure cooker and add water to 10 cup mark.
  2. Add diced onion.
  3. Put lid on pressure cooker with valve in sealing position.
  4. Set timer to 18 minutes.
  5. Allow natural pressure release.
  6. Make BBQ Sauce while lentils are cooking. Simply mix all of the BBQ Sauce ingredients together until well blended. A blender works well for this.
  7. Drain lentils/onions when done and pressure is released.
  8. Place lentils/onions back in pressure cooker to keep warm.
  9. Add tomatoes, spinach to your liking and BBQ Sauce.
  10. Stir until well mixed.
  11. Serve as is, wrapped in lettuce leaves or over potatoes, rice, quinoa or non-starchy veggies.
  12. Recipe created by JOANNA BURRIS LACKEY BBQ Sauce recipe by Mairead

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